Description
I invite you to bake for tea one of the options is simple but very delicious chocolate cake! Name of the post team, because the finished dessert turned out very airy, porous and light as a sponge cake, but baked was in the form of a ring and filled with two types of frosting, like a cupcake. The recipe is simple enough, can handle any aspiring cook! The amount of sugar taken is reduced, so the flavor turned out only slightly sweet, but mega-mega-chocolate... For a basis took the recipe from Irina R., for which she thanks a lot!!
Ingredients
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Flour
150 g
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Brown sugar
150 g
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Chicken egg
4 piece
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Butter
200 g
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Cocoa powder
60 g
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Leavening agent
10 g
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Semi-dry red wine
100 ml
Cooking
Cook required for baking the products. Oil is better to take out from the fridge so it was room temperature. Immediately turn the oven warm-up 180 degrees, because the dough for sponge cake is cooked fast enough!
In a small saucepan, with heavy bottom, put the butter, sugar, cocoa powder and pour the wine. Put the saucepan on the low heat.
Keep on heat, stirring constantly, until butter is completely melted. It is desirable that the chocolate mixture is not heated above 50ºC! That's why butter is better to take room temperature - it is faster to dissolve and the mixture will not have time to overheat.
Remove the mixture from heat, pour 100-120 ml in a separate Cup, and the rest pour it into a bowl where you will prepare the dough for sponge cake.
Add the sifted flour and baking powder, stir with a whisk to dissolve lumps.
Then one by one add the eggs, stirring thoroughly each time before adding the next egg.
The dough will be fairly liquid consistency, like sour cream.
Pour the batter into the prepared pan (I had a split form with an inset ring 23 cm in diameter), that has been lightly greased and floured. Bake in preheated oven for 30 minutes. Readiness check with a wooden splinter. Sometimes the cake can crack that I did. Allow to cool for 15-20 minutes. in the form, and then carefully remove and place on a serving dish. Biscuit always easy getting out of shape.
Now decorate the cupcake with two types of chocolate glaze, brown and yellow. The first frosting (blue) is obtained from the left informed us the chocolate mixture. A little to heat it, lowering the glass in a bowl of hot water or in the microwave and pour our cake. After that "chocolate therapy" it needs to be put in the refrigerator for glaze to harden.
A second type of icing (yellow) I made a recipe of our Marinacci (Gerardina), "Mirror chocolate glaze from Pierre Herme" http://www.povarenok .ru/recipes/show/945 04/ - for her my deep and sincere gratitude!!! I only made not of black and white chocolate, taking 1/3 of the specified standards products. The icing turned out really SLR, very beautiful and nice smelling honey, for a more yellow dripped 3 drops of food coloring.
To throw a second cupcake with chocolate icing and again put in the cold until it sets. And here is your mega-chocolate cake is ready for tasting with tea or coffee!!
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